Cinnamon-Laced Sour Cream Pound Cake - cooking recipe

Ingredients

1/2 c. chopped pecans
2 Tbsp. sugar
1 tsp. cinnamon
1 c. butter or margarine, softened
2 c. sugar
2 eggs
2 c. sifted cake flour
1 tsp. baking powder
1/8 tsp. salt
1 tsp. vanilla extract
1 (8 oz.) carton sour cream

Preparation

Combine pecans, 2 tablespoons sugar and cinnamon, stirring well.
Set side.
Cream butter; gradually add 2 cups sugar, beating well at medium speed of electric mixer.
Add eggs, one at a time, beating after each addition.
Combine flour, baking powder and salt; add to creamed mixture, mixing until blended.
Stir in vanilla.
Gently fold sour cream into batter.
Pour half of batter into a greased and floured 10-inch Bundt pan.
Sprinkle half of pecan mixture over batter.
Repeat procedure.
Bake at 350\u00b0 for 55 to 60 minutes or until cake springs to touch.
Remove and cool on wire rack.